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cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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A caipirinha cocktail recipe made with tamarind paste, lime, brown sugar, peppercorns, and cachaça topped with club soda.
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Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.
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The best part of any appetizer platter becomes the best dinner ever.
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A quick pickling yields tangy, tasty results with no cocktail sauce needed.
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Get Cowboy Fruit Salad Recipe from Food Network
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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This iced and creamy matcha green tea drink made with soy milk delivers a bit of caffeine and a hint of sweetness on a hot afternoon.
Ingredients: soy milk, green
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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Get Warm Greek Garden Olives Recipe from Food Network
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Get Sweet Potato and Star Fruit Chaat Recipe from Food Network